Welcome to Vino Vocab, it is a selection of words in the Wine World. It is for your own information and knowledge and also to teach others.

vAbboccato-Italian word for sweet or semi sweet. 

vAC- Appellation Controlee: official French designation which guarantees the area from which a wine has come from, the method by which and grapes with which it has been made. 

vAcescence-Describes the impression of volatile acidity in a wine which is essential to the flavor and complexity of a fine wine. It is associated with some chemical compounds, such as acetic acid and acetate. An appropriately small amount adds to the flavor of wine- too much renders a wine sharp or disagreeable.

vAcescant- The specific nail varnish-like smell of Ethyl-Acetate, a by product of the formation of Acetic acid. An acescant wine is faulty, (volatile acidity).

vAcetaldehyde-Produced by the oxidation of  alcohol. Naturally present in imperceptible quantities in light white wines. Has a heavy, sweetish smell normal in deliberately oxidized, fortified wines like sherry; such a smell in light white wines indicates excess oxydation (Maderized).

vAcetic-smelling and tasting of acetic acid (vinegar) volatile acidity. Unless a wine is protected from the oxygen in the air its bacteria will rapidly produce volatile acetic acid, giving it that faint taste and slight smell of vinegar. An excess of acetic acid in a wine is almost always evidence of poor and careless cellar-work.

vAcid/Acidity-All wines contain various acids including tartaric, malic, and citric. If a wine has to little acid – it is flat, insipid, cloying and unappetizing. It is a essential component in wine which enlivens and shapes its flavors and prolong its after -taste. Acidity gives white wines their zing and reds their appetizing grip, and it is critical to a wine’s ability to pair with food. In reds and many cool regions white, the malic is often converted to lactic by a natural process known as malolectic fermentation, which gives the wines a buttery texture and flavor. In hotter countries(and sometimes cooler ones), the acid level may( not always legally) be adjusted by adding tartaric and citric acid. The acidity of balanced dry table wine falls in the range between 0,6% and 0,75% of the wine’s volume. However, for sweet wines, 0,70% total acidity or less considered low because the wine usually tastes flat or unbalanced. For Balance, the sweeter the wine, the higher the acidity.

v Acrid– A pungent, piquant and sometimes burning sensation due to excess sulphur. Felt at the top of the nostrils and back of back of throat(sulphur dioxide).

vAdega-Portuguese for a wine warehouse or cellar,  generally above ground, the equivalent of chai in France or a bodega in Spain.

vAdulterated Wine– A wine that has been treated with unauthorized material or with an excessive amount of permitted substance.

v Aftertaste-The lingering impression of a wine after it is swallowed. It is usually described as the “finish” of a wine. It ranges from short to lingering.  A lingering aftertaste is a characteristic that is indicative of quality.

vAgeing– All wines age to some extent, first in the cellar (in barrel, cask, vat, or tank) and then in the bottle, and many wines, if properly stored, improve somewhat with aging. Although wine is often described as a “living thing” our enjoyment should not be diminished by accepting that wine is a combination of natural components- primarily water, alcohols, acids and tannins-that interact during aging, a process that will eventually result in decay; for many fine wines, of course, the interaction will improve the wine’s flavor for a number of years. Many fine red and white wines are aged in small oak barrels or larger casks, where they evolve in the presence of limited, but necessary, amounts of oxygen. Bottle aging, which occurs without the further absorption of oxygen is therefore a different and slower process than wood aging, softens the initial vigor and harshness of certain red wines and enriches the taste of a number of dry and sweet white wines.

vAgrafe– A metal clip used to secure the temporary cork during bottle fermentation of champagne, now almost entirely replaced by the less expensive and more easily manipulated crown cap.

vAggressive-Unpleasantly harsh in taste or texture usually due to a high level of tannin or acid. Aggressive wines usually lack charm and grace.

vAgricola Vitivinicola– Italian wine estate.

Alcohol-The colorless, volatile spirit ethyl alcohol(ethanol) is formed by the activity of enzymes secreted by living microorganisms known as yeast cells. These convert the sugar in grape juice into approximately equal parts of alcohol and carbon-dioxide gas by the process of fermentation; in practice, 55 or even 60 percent of the sugar may be converted to alcohol by modern vinification  techniques, so that grape juice containing 22 percent sugar can result in wine with 13,2 percent alcohol. Although alcohol is often described as flavorless, it has a slightly sweet taste; and wines high in alcohol are characterized by a sensation often described as warm, hot even biting 

 

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